Recommended Difford's Guide modern web export by Difford's Guide (2016) — Difford's Guide modern source record
| 30 ml | Reposado tequila — {"raw_name": "Reposado tequila", "raw_measure": "30 ml Reposado tequila", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| Top up with Hot filter coffee — {"raw_name": "Top up with Hot filter coffee", "raw_measure": "Top up with Hot filter coffee", "parse_status": "unparsed", "mapping_status": "exact_existing"} | dilution | |
| Float lightly whipped Whipping cream — {"raw_name": "Float lightly whipped Whipping cream", "raw_measure": "Float lightly whipped Whipping cream", "parse_status": "unparsed", "mapping_status": "new_raw"} | other | |
| 7.5 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "7.5 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Place bar spoon in glass
- POUR first three ingredients into glass and stir
- FLOAT cream.
{"date_published": "2016-12-13 16:58:08", "source_url": "https://www.diffordsguide.com/cocktails/recipe/1302/mexican-coffee-hot", "image_url": "https://cdn.diffordsguide.com/cocktail/7RYvQA/square/0/512x512.webp?v=1737701576"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.